Mondal Gautam, Chatterjee Urmimala, Samanta Soumya, Chatterjee Bishnu P
Department of Biological Chemistry, Indian Association for the Cultivation of Science, Jadavpur, Kolkata 700 032, India.
Indian J Biochem Biophys. 2007 Apr;44(2):94-100.
The effect of pepsin digestion on the allergenicity of raw and thermally processed (boiled and fried) fish muscle extracts of two widely consumed fishes bhetki (Lates calcarifer) and mackerel (Rastrelliger kanagurta) was studied. Sere were collected from 110 patients who were hypersensitive to fish, as evidenced by their clinical history, symptoms and positive skin-prick test results. The various extracts after digestion with pepsin at different times of incubation were tested for specific IgE-binding activity by ELISA and immunoblotting with patients' sera. All the extracts of both the fishes retained their allergenicity as evidenced by ELISA and immunoblotting. In bhetki, maximum allergenicity was found in the pepsin-digested fried extract, whereas similar treatment decreased the allergenicity in fried mackerel. Results showed that raw as well as thermally processed allergens of both the fishes maintained strong allergenicity, even after digestion with pepsin for different time periods. The study revealed that the fish proteins played an important role in manifestation of allergy, due to their stable structure, which was retained even after pepsin and heat treatment.
研究了胃蛋白酶消化对两种广泛食用的鱼类——尖吻鲈（尖吻鲈属）和鲭鱼（康氏马鲛）的生鱼及热处理（煮和煎）鱼肉提取物致敏性的影响。从110名对鱼类过敏的患者中采集血清，其临床病史、症状及皮肤点刺试验阳性结果均可证明这一点。用胃蛋白酶在不同孵育时间消化后的各种提取物，通过酶联免疫吸附测定（ELISA）以及与患者血清进行免疫印迹，检测其特异性IgE结合活性。两种鱼的所有提取物经ELISA和免疫印迹证明均保留其致敏性。在尖吻鲈中，胃蛋白酶消化的煎制提取物中发现最大致敏性，而类似处理降低了煎制鲭鱼的致敏性。结果表明，两种鱼的生鱼及热处理过敏原即使在经胃蛋白酶消化不同时间段后仍保持较强致敏性。该研究表明，鱼类蛋白质因其稳定的结构，即使在胃蛋白酶和热处理后仍得以保留，在过敏表现中发挥重要作用。
